Beef, Bean, and Beer Chili

Using beer in chili adds incredible flavor to an underrated summer menu item. Bring a big ol’ thermos of this to a picnic or other warm-weather cookout, and it will make a great side to those grilled burgers and dogs. Just have some insulated cups around — and maybe some hot sauce — and you’ll be in business. But no matter what season it is, I hope you give this beef, bean, and beer chili a try soon.

Beef, Bean, and Beer Chili

Emmy

Using beer in chili adds incredible flavor to an underrated summer menu item. Bring a big ol' thermos of this to a picnic or other warm-weather cookout, and it will make a great side to those grilled burgers and dogs. Just have some insulated cups around — and maybe some hot sauce — and you'll be in business. But no matter what season it is, I hope you give this beef, bean, and beer chili a try soon.

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Prep Time 10 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 20 minutes mins

Course Main Dishes, Soup

Cuisine American

Servings 6

Calories 649 kcal

Ingredients

  

• 1 tablespoon vegetable oil
• 2 pounds lean ground beef
• 1 onion diced
• 2 teaspoons salt
• 3 tablespoons ground ancho chile powder
• 3 cloves garlic minced
• 1 tablespoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon ground black pepper
• ⅛ teaspoon ground cinnamon
• 12 ounce bottle beer
• 2 cups water or as needed
• 1 cup tomato puree
• 1 teaspoon unsweetened cocoa powder
• ¼ teaspoon dried oregano
• ¼ teaspoon ground cayenne pepper
• 12 ounce cans pinto beans drained and rinsed well
• ⅔ cup diced poblano pepper

Instructions

 

• Place a large pot over high heat; drizzle in oil. Cook and stir ground beef, onion, and salt in hot oil until beef is crumbly and browned and any released liquid evaporates, about 4 minutes. Reduce heat to medium-high. Add chile powder, garlic, cumin, paprika, black pepper, and cinnamon. Cook and stir until mixture begins to darken, 3 to 4 minutes.
• Pour in beer. Add water, tomato purée, cocoa powder, oregano, and cayenne; stir well. Bring to a simmer; reduce heat to medium-low and cook for 30 minutes.
• Stir in beans and poblano pepper. Simmer until peppers are tender and flavors have blended, about 30 minutes; add more water if chili becomes too thick.

Notes

Chef’s Note

I used ancho chile powder, but any high-quality ground chile pepper will work.

I used poblano pepper, but a combination of jalapeño and green bell pepper also works great.